Roasted Eggplant Dip
I love this simple recipe from The Barefoot Contessa. Serve it as an appetizer with pita chips, or alongside lamb chops, or as a base for a panini with fresh mozzarella
METHOD
Preheat oven to 400°
Cut into 1-inch cubes:
1 medium eggplant, peeled
2 red bell peppers
1 red onion
Toss with:
2 garlic cloves, mined
2 T olive oil
1 ½ t kosher salt
Fresh ground pepper
Roast on a baking sheet until lightly browned and soft, tossing once during cooking. Cool slightly.
Pulse in a food processor 3-4 times with 1 T tomato sauce or pureed tomatoes.
Season to taste and serve.